Slow Cooked Chicken & Gravy

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There are nights when you don’t want a big cooking project. You want dinner to feel settled. Warm. Steady. The kind of meal that makes the kitchen smell good without you standing there babysitting a pot.

That’s exactly what slow cooked chicken and gravy does.

You put chicken in the slow cooker, build a simple gravy around it, and let time do what time does best. The chicken turns fork-tender. The gravy turns savory and silky. Then you ladle it over mashed potatoes, rice, or biscuits and suddenly the whole plate feels like comfort you can actually count on.

This recipe is also one of the best “save your future self” dinners. You can prep it in minutes. You can keep it warm for a while without it falling apart. And leftovers reheat like they were meant to be lunch the next day.

One small note before we start: creamy gravy loves gentle handling at the end. We’ll thicken it if needed. We’ll season it at the right moment. And we’ll keep everything smooth, not gluey.

Why You’ll Love This Recipe

It’s a true dump-and-go dinner. A few minutes of prep, then hands-off cooking.
The chicken stays tender. Slow heat + the right amount of liquid keeps it juicy.
The gravy is rich without being fussy. No complicated steps, just smart layering.

It feeds a crowd easily. Double it, keep it warm, serve it buffet-style.
It works with so many sides. Potatoes, rice, noodles, toast, biscuits… all perfect.

Frequently Asked Questions (FAQs)

1) Can I use chicken thighs instead of chicken breasts?
Yes, and thighs are extra forgiving. They stay juicy and shred beautifully. Breasts work great too—just don’t overcook them on high for too long.

2) Do I have to sear the chicken first?
No. This is designed to be simple. Searing adds flavor, but the gravy is flavorful enough that you can skip it and still love the final result.

3) How do I thicken the gravy at the end?
Use a cornstarch slurry: mix cornstarch with cold water, stir it into the hot gravy, and let it cook a few minutes until it thickens. Details are in the instructions.

4) Can I make this without canned soup?
Absolutely. I included a simple “no canned soup” swap that still gives you a creamy gravy, using broth, milk, and a quick roux.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

Chicken

Boneless, skinless chicken breasts or thighs
Both work. Breasts slice nicely and stay mild. Thighs shred easily and stay extra tender.

If your chicken pieces are very thick, you can cut them in half lengthwise so they cook evenly.

Gravy base

Chicken gravy mix (packets)
This brings classic gravy flavor fast. It also helps thicken as it cooks.

Cream of chicken soup
This adds body and creaminess, and it makes the gravy feel like it simmered longer than it did.

Chicken broth
Use low-sodium if you can. Gravy mix and soup can carry a lot of salt, so broth is where you keep control.

Flavor builders

Onion powder + garlic powder
These keep the flavor steady without adding extra chopping.

Black pepper
Chicken and gravy love pepper. Not a mountain of it—just enough to make the gravy taste lively.

Dried thyme (optional)
A tiny pinch makes it taste cozy and a little more “Sunday dinner.”

Finishers

Butter (optional, but worth it)
A couple tablespoons stirred in at the end adds richness and gives the gravy a smoother mouthfeel.

Sour cream or heavy cream (optional)
If you want a slightly creamier, richer finish, a small swirl at the end is perfect. Keep the heat low when you add it.

Thickener (only if needed)

Cornstarch + cold water
This is your safety net if your gravy is thinner than you want.

Instructions

I’ve included step-by-step directions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1: Add the chicken

Place the chicken in the bottom of a 6-quart slow cooker.

Try to keep it in an even layer so it cooks at the same pace.

Step 2: Mix the gravy base

In a bowl, whisk together:

chicken gravy mix
cream of chicken soup
chicken broth
onion powder, garlic powder, pepper, and thyme (if using)

Whisk until smooth, then pour it over the chicken.

Step 3: Slow cook

Cover and cook:

LOW for 5–6 hours (best texture), or
HIGH for 3–4 hours (still good, just watch it near the end)

The chicken should be tender enough to shred easily with a fork.

Step 4: Shred (or slice) the chicken

Remove the chicken to a plate and shred it with two forks, or slice it into thick pieces.

Return the chicken to the slow cooker and stir.

Step 5: Thicken if needed

If the gravy is already thick and spoon-coating, you’re done.

If you want it thicker:

Mix cornstarch + cold water until smooth.
Stir it into the slow cooker.
Cover and cook on HIGH for 10–15 minutes, stirring once halfway through.

You’ll see it tighten into a true gravy texture.

Step 6: Finish and serve

Turn the slow cooker to warm.

Stir in butter (optional). Taste for salt and pepper. Adjust slowly.

Serve hot over mashed potatoes, rice, noodles, or biscuits.

Best Chicken to Use

If you want the easiest, most forgiving version, pick thighs. They stay tender even if the timing runs a little long.

Chicken breasts are great too, especially if you like cleaner slices. The trick is not letting them go so long on high that they dry out. Low heat is your friend here.

If you’re using frozen chicken, it’s better to thaw first for consistent cooking. You’ll get a smoother result, and it’s easier to avoid overcooked edges with undercooked centers.

How Much Liquid Is Right

Chicken releases liquid as it cooks. That’s why this recipe doesn’t need a lot of extra broth.

Too much liquid can leave you with “soupy gravy.” Too little can make the sauce thick before the chicken is tender.

This version aims for the middle: enough broth to keep everything silky, but not so much that it feels like a bowl of soup.

If your gravy looks thin at the end, don’t panic. Thicken it with the slurry and it becomes exactly what you want.

How to Thicken the Gravy Without Clumps

Cornstarch works quickly, but it needs a simple rule: always mix it with cold water first.

Never sprinkle cornstarch directly into hot gravy. It grabs instantly and turns into tiny lumps.

Mix it smooth in a small cup, then stir it in slowly. Give it a few minutes to cook. It thickens as it heats.

If you accidentally go too thick, loosen it with a splash of broth and stir until smooth.

“No Canned Soup” Option

If you’d rather skip cream of chicken soup, you still can make a creamy gravy that tastes classic.

Here’s the swap:

Use extra broth plus milk (or half-and-half)
Make a quick roux to thicken

Quick method (stovetop finish):

When the chicken is done, remove it and keep the cooking liquid in the slow cooker.
In a saucepan, melt butter, whisk in flour, cook 1–2 minutes.

Slowly whisk in some of the hot cooking liquid, then add milk.
Simmer until thick.
Pour the gravy back into the slow cooker and add the shredded chicken.

It’s one extra pan, but the flavor is very clean and homemade.

Easy Add-Ins and Variations

This recipe is a blank canvas in the best way.

Mushroom chicken and gravy

Add sliced mushrooms at the beginning. They cook down and add depth.

Onion-forward version

Add sliced onions on top of the chicken before pouring in the gravy base. They melt into the sauce and taste sweet and savory.

Garlic lover version

Add 2–3 minced garlic cloves (or extra garlic powder). Keep it simple. Don’t overdo it—garlic gets stronger as it sits.

Herb finish

Stir in chopped parsley at the end. It brightens the gravy without changing the comfort-food vibe.

Peppery, cozy version

Add more black pepper and a pinch of thyme. That’s it. It tastes like the kind of dinner you want when the weather turns cool.

What to Serve With Chicken & Gravy

This is a gravy-friendly dinner. Pick something that soaks.

Classic choices

mashed potatoes
white rice
egg noodles
biscuits

Vegetable sides

green beans
peas
roasted carrots
steamed broccoli

If you want the plate to feel balanced, add one fresh or green side. The gravy is rich, so a simple vegetable makes everything feel lighter.

Make-Ahead Tips

This recipe plays well with planning.

Prep ahead

Mix the gravy base the night before and store it in the fridge. In the morning, pour it over the chicken and start the slow cooker.

Cook ahead

Cook the chicken and gravy fully, cool, refrigerate, and reheat gently the next day. The flavor actually settles in a nice way.

If the gravy thickens in the fridge, loosen it with broth or a splash of milk while reheating.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Reheat on the stove: Warm over low heat, stirring often. Add broth as needed to loosen.

Reheat in the microwave: Use short bursts and stir between. Add a splash of broth before heating if it’s thick.

Freezing Notes

Chicken and gravy can freeze well, but the texture depends on the ingredients.

If you used cream of chicken soup, it usually freezes fine. Sometimes it looks slightly separated when thawed, but stirring while reheating brings it back together.

Freeze in portions for easier reheating. Thaw overnight in the fridge, then warm gently.

Troubleshooting

My gravy is too thin.
Use the cornstarch slurry and give it 10–15 minutes on high.

My gravy is too thick.
Add broth a splash at a time, stir, and stop when it’s right.

The chicken seems dry.
This usually happens if it cooked too long on high. Next time, use low heat or switch to thighs for extra forgiveness.

It tastes bland.
Add pepper first, then a tiny pinch of salt if needed. If it still needs something, a small pat of butter at the end helps a lot.

Recipe Notes

LOW heat gives the best chicken texture.
Thicken at the end so you can control the final gravy consistency.

Season at the end, not the beginning. Gravy mix + soup can vary in saltiness.
Butter at the finish makes the gravy taste smoother and richer without adding work.